The Food Newsletter

Ingredients

3 tablespoons sherry-wine vinegar

1/2 tablespoon red-wine vinegar

1/4 cup extra-virgin olive oil

1/4 cup olive oil

1/4 cup canola oil

Fine sea salt

Freshly ground white pepper

Directions

Whisk vinegars together in a medium bowl. Slowly whisk in each of the oils; season with salt and pepper. Transfer vinaigrette to a tightly sealed jar and refrigerate until ready to use. Mix well before using.